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Easy Coconut Pie


  • 2 cups 2% milk
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut


  • 1. In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate.
  • 2. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 slice: 446 calories, 23g fat (15g saturated fat), 183mg cholesterol, 435mg sodium, 53g carbohydrate (42g sugars, 1g fiber), 8g protein.


Average Rating:
  • chris
    Apr 9, 2018

    you will never bake another pie that is easier to mix and make,plus very little cleanup afterwards.tasty coconut custard with a crunchy top

  • Curly56
    Sep 21, 2017

    This is so good and so easy to make. I used the Silks Brand Coconut Milk (only 25 Calories per cup) instead of milk. I didn't use a blender. I used an electric hand-mixer. Everybody just loved this pie. Next time I will make two. Like the other reviewers mentioned, you can add ingredients or toppings to your preference, but other than substituting the reg milk for coconut milk, we all like it just the way the recipe is.

    It's Awesomely Delicious!! :)

  • Psalm127-3
    Jun 28, 2017

    making this but not without adding 2 things to make it an "Almond Joyfull" pie. < my favorite candy bar. I've even made home made Almond joyous' bars. Will add mini chocolate chips as well as sliced toasted almonds on top . whether good or not so good I'll report.



    1/2c mini choco chips

    1/2c sliced almonds to the top

    1/2c more coconut than called for

    finale: crazy good!!!!!

  • jetluvs2cook
    Jan 23, 2017

    Awesome, easy pie!!! Today is national pie day, so getting ready to make this pie once again!!

  • DeliciouslyResourceful_Gina
    Aug 12, 2016

    This was delicious and extremely easy. I've never seen an easier recipe for a pie, and pie is fancy enough for a special occasion or to take to someone's house. I added a half cup of chocolate chips. They sunk to the bottom but added a nice flavor. Next time I might drizzle chocolate on top of the pie. I will make this recipe again!

  • mamaknowsbest
    Aug 5, 2016

    This is the ultimate classic coconut pie! I make according to the directions and I use the blender, it makes cleanup very easy. This pie can be in the oven in no time. For the first time, I tried replacing the milk for low-fat yogurt. It worked beautifully. As a volunteer field editor for Taste of Home magazine, I love classic recipes that bring back many memories!

  • chixneggz
    Dec 19, 2015

    Love this recipe!! We have chickens and this will be my go to for extra eggs! I added some nutmeg to the egg mixture and stirred it differently so I don't need a blender. It turns out pretty smooth. I whisk flour, salt and eggs with some nutmeg. Melt butter and add milk and vanilla. Then whisk together the egg mixture with the milk mixture. Stir in coconut! Excellent. Thanks for posting.

  • meggs814
    Dec 23, 2014

    Does this pie need refrigerated?

  • Loiscooks
    Nov 3, 2014

    Good recipe. I followed suggestions from others and used coconut milk instead of regular milk. I also cut the sugar down to slightly less than 3/4 cup. I followed the suggestion from another reviewer and did not make it in the blender; I used my mixer instead. Everyone liked this. This is easy to make, and I will make it again.

  • twinsfla
    Jul 29, 2014

    So delicious and it couldn't be easier!

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